Cherry-Walnut Crumb Cake

Who says you should be ashamed of using boxed cake mix? No one will know the difference with this heavenly cake that features a lush walnut-cherry filling and crumb topping.

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Cal/Serv:
357

Yields:
16

Prep Time:
0
hours
15
mins

Total Time:
1
hour
0
mins

Ingredients

Cooking spray, for the pan

3/4
c.
all-purpose flour

3/4
c.
packed light brown sugar

1
tsp.
ground cinnamon

6
tbsp.
butter

1
c.
walnuts

3/4
c.
dried cherries

1/4
c.
canola oil

1/4
c.
water

3
large eggs

1
c.
reduced-fat sour cream

2
tsp.
pure vanilla extract

1
box yellow cake mix

Directions

Heat oven to 375ºF. Spray a 10-in. tube pan with cooking spray.

In a large bowl, whisk together the flour, brown sugar and cinnamon. Add the butter and stir with a fork until crumbly; fold in the walnuts. Transfer half of the mixture to a small bowl and fold in the cherries.

In a large bowl, whisk together the oil, water, eggs, sour cream and vanilla. Add the dry cake mix and stir until fully incorporated.

Spread half the cake batter into the prepared pan and sprinkle with the cherry mixture. Top with the remaining batter and sprinkle with the walnut mixture. Bake until a wooden pick inserted in the cake comes out clean, 45 to 50 minutes. Let cool in the pan for 25 minutes before transferring to a wire rack to cool completely.

Store the cake at room temperature for up to 2 days.

Tips & Techniques

Store the cake at room temperature for up to 2 days. Ask your local baker for a cake box and line it with decorative tissue paper. Tie closed with ribbon.

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